Moussaka is a classic Greek⁣ dish that is traditionally made with ground meat, ⁤eggplant, and béchamel sauce. However, it’s easy to ​make a vegan version that is just ‍as delicious and satisfying. This recipe uses lentils⁢ instead of ground meat and coconut milk instead of béchamel sauce to create ​a creamy, flavorful dish⁢ that will have your taste buds dancing with joy.

Ingredients:

• 2 large eggplants, sliced
• 1 onion, chopped
• 2 cloves ‍garlic, minced
• 1 cup brown lentils, ‍cooked
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut ⁢milk
• 1 tsp dried oregano
• 1 tsp dried​ basil
• 1 tsp paprika
• Salt and pepper to⁢ taste
• Olive oil for‌ frying

Instructions:

1. Preheat oven‌ to 375°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add onions and garlic and ⁢sauté until onions are translucent.
4. Add lentils and‌ spices and cook for 5 minutes.
5. Add diced tomatoes and cook for another 5 minutes.
6. Add⁢ coconut milk and cook for 2​ more minutes.
7. Season with salt ​and pepper to taste.
8. In ⁣a ‍separate skillet, fry⁢ eggplant slices ⁢in olive oil until golden brown on each side.
9. Grease a‍ baking dish with olive ​oil and layer⁢ eggplant slices on‍ the‍ bottom.
10. Add lentil mixture on top of eggplant slices.
11. Add another layer of eggplant slices.
12. Bake in the oven ‌for‌ 25⁤ minutes, or‍ until‍ top ⁢is golden brown.
13. Let cool for ⁣a few minutes before serving.

Download Recipe